#BOLO DE CENOURA DEPOIS DE UMA MANHÃ NO CAMPO 🥕🌱

Carrot and Shredded Coconut Cake RECIPE: 250 g finely grated raw carrot 5 eggs 200 g sugar 50 g shredded coconut Lemon zest 100 g wheat flour 1 level tablespoon baking powder Beat the egg whites until stiff peaks form and set aside. Beat the egg yolks with the sugar until pale and creamy. Mix half of the egg whites with the cream, add the lemon zest and fold in alternately with the flour. Finally, add the coconut and baking powder. Pour the mixture into a greased and floured cake tin. Bake for 30 to 40 minutes at 180 degrees Celsius (350 degrees Fahrenheit).